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Fathers Day Newbie HELP

edited November -1 in EggHead Forum
I'm a fairly recent newbie with my big green buddie. Done steaks, chops, burgers on it. Today I'll be hosting a family gathering. I went to Sam's Club and picked up a boneless pork loin, 9 pounder, cut in two chunks so it will fit (and also to use two separate rubs). I've smoked these on a traditional water smoker before, and it took close to 6 hours. Any suggestions on temperature to use for the Egg, and how long approximately it will take. Of course I don't have much time to figger this out.[p]Thanks for the support![p]


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